I saw Doreen's pasar malam ( hawker stall/street market in Malay ) fried wings and boy , those wings certainly made my mouth water ! The recipe was given to her by a friend who works in a canteen and according to her these hawker-style wings sell like hot cakes ! I only followed the batter recipe and used some aromatics and chicken powder to marinate the wings as I don't have Ajinamoto ( one of the company which produces MSG ) . MSG is a flavor enhancer with umami taste , which intensifies the flavor of meat . I grew up eating foods with MSG , my Mom added it in some dishes like meat stew , fish soup , for marinating meat , I think she even uses it until now . If you're leery of using MSG or chicken powder , just use coarse sea salt with any aromatics that you prefer in marinating the wings .
The recipe is pretty straightforward as most fried chicken recipe , turmeric powder is added to the batter so it gives a beautiful yellow color to the batter . Note that the batter is bland , it has only a subtle turmeric taste so you need the chicken to be flavorful and marinating it for several hours or overnight is a must especially if you won't use MSG .
The wings were delightfully crunchy in every bite and it'll stay that way until it's cold . But then if you're looking at a plateful of beautifully-cooked chicken wings , how long does it take you to finish scarfing it all ?!
850 grams chicken wings , 5 whole wings and 6 mid-joint wings
1 1/2 teaspoons minced garlic
1 teaspoons finely chopped ginger
1 stalk lemongrass , white part only , finely chopped
1 1/2 teaspoons chicken powder
10 tablespoons / 2/3 cup all-purpose flour
4 tablespoons rice flour
3/4 teaspoon turmeric powder
generous pinch of salt
1/4 teaspoon freshly ground black pepper
150 ml water
* Combine the wings , garlic , ginger , lemongrass , and chicken powder , mix well and marinate for at least 1 hour , preferably overnight . If you marinate it overnight , take out from the fridge 30 minutes before using .
* In a small mixing bowl , combine the 2 flours , turmeric powder , salt and pepper , whisk until well combined . Pour in water gradually , whisking as you pour until batter is smooth , set aside .
* Heat oil in a wok , 1 inch in depth ( about 1 liter ) over medium heat . You'll know that the oil is hot if you dip a wooden chopstick into the oil and bubbles will appear around it .
* Drain any liquid from the marinated wings , discard any aromatics and pat dry with paper towel . Dip each wings into the batter , let excess batter drip off back into the bowl . Gently place each wings into the hot oil and fry in batches for 5 to 7 minutes in each sides or until wings are golden brown . Transfer wings into the paper towel-lined plate , continue with the rest of the wings , heating the oil between batches .
* Serve hot or at room temperature .